Production of Lycium barbarum juice

There are various processing methods of Lycium barbarum juice. Most of them use beating technology to process fruits or edible parts of fruits into unfermented but fermentable pulp, or add water equivalent to the natural moisture lost by concentrated fruit pulp to make products with the color, flavor and soluble solid content of original fruit pulp.

It is worth mentioning that the main functions and nutritional components of Lycium barbarum juice products processed by the above methods can not be retained to the maximum extent. While 100% Lycium barbarum juice is processed by not from concentrate. Picked fresh Lycium barbarum is washed by running water, sent to juicer or beater, and then made into pulp by screw pressing or colloid mill. This can not only fully retain the main functional components and nutritional elements of Lycium barbarum, but also make the beneficial components evenly dispersed in the whole beverage, which is more convenient for direct absorption or play its functional role.

At present, the first Lycium barbarum juice produced by the above-mentioned non-self-concentration process in China is desert red 100% Lycium barbarum juice, and its production process is strict, orderly, professional and safe. Workers in the park picked fresh Lycium barbarum, washed it with ultrafiltration sterile water and drained it, and then sent it to the fully enclosed sterile production workshop. Fresh Lycium barbarum is made into fine and homogeneous Lycium barbarum juice by pulping equipment, and after instantaneous sterilization at 130- 135℃, the sterile Lycium barbarum fine pulp is poured into a sterilized glass bottle and sealed. No chemical substances are added in the whole production process, which is truly zero-added, safer and more nutritious.